Autumn quinoa salad with roasted vegetables and tahini

 

Serves: 4 | Cooking time: 45 minutes | Difficulty: Easy 

 

 

 

This is a perfect autumn salad that's super quick to prepare and utterly delicious. Spice seasonal vegetables with the Moroccan-inspired Fez spice blend to bring out their natural flavours. Add dried cranberries for their sweet tart notes, medjool dates and slivered almonds for texture and crunch. Tahini sauce on the side, to be drizzled generously over the salad, and you're sorted. An effortless midweek dinner that's healthy and packed with nutrients or a colourful dinner party side salad that will impress with its exotic flavours. Who said quinoa salads were boring!?  

 

Quinoa autumn salad with roasted vegetables and tahini

 

Ingredients 

  •   Fez (2-3 teaspoons)
  •   2 garlic cloves finely chopped
  •   2 medium sized carrots, sliced into 1cm chunks
  •   Olive oil (extra virgin if possible)
  •   1 medium sweet potato chopped into 1cm chunks
  •   1 x 400g chickpeas tin, drained
  •   1 red capsicum, cut into long strips (around 2cm wide) 
  •   1 medium sized eggplant, cut into 3cm cubes
  •   1 x 400g tinned chickpeas, drained
  •   5-6 large pitted medjool dates, sliced roughly
  •   A handful of dried cranberries
  •   Small bunch (around 20g) of coriander leaves, chopped roughly
  •   Small bunch (around 20g) of mint leaves, chopped roughly
  •   A handful of slivered almonds
  •   1.5 tablespoons of hulled tahini
  •   Juice of 1 lemon
  •   75g organic quinoa (we've used tri colour but you can use white)
  •   Sea salt and freshly ground black pepper

 

Method

    1. Pre-heat your oven to 200C. Place the chopped vegetables on a large baking tray, drizzle generously with olive oil and season with 2-3 teaspoons of Fez. Mix with your hands so that the vegetables are covered all over with the marinade and slide into a hot oven for around 25-30 minutes. Add the chickpeas and garlic, toss with the vegetables and roast for another 15 minutes or until the vegetables are cooked through. Remove from the oven when ready and set aside.
    2. Meanwhile cook the quinoa in accordance with the instructions on the pack and fluff with a fork. Add s bit of olive oil and mix through.
    3. Make the tahini sauce in a small bowl by mixing the hulled tahini, lemon juice, around 2 tablespoons of water and a pinch of salt. You can add some water gradually if the paste is too thick. It should have a similar consistency to honey.
    4.  Combine the roasted vegetables, chickpeas, quinoa, dates, cranberries and almonds and drizzle tahini on top to taste. Transfer to a large salad bowl or plate and serve immediately, with any remaining tahini on the side to be drizzled to taste as you tuck in. 

Enjoy!

 

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